Work

Quality of Cut Lettuce Treated by Heat Shock: Prevention of Enzymatic Browning, Repression of Phenylalanine Ammonia-lyase Activity, and Improvement on Sensory Evaluation during Storage

Year: 2004

Type: article

Source: Bioscience Biotechnology and Biochemistry

DOI: 10.1271/bbb.68.501

Authors: Masatsune MURATA, Eriko TANAKA, Emiko MINOURA, Seiichi HOMMA

Institution: Ochanomizu University

Language: English

Topic: Postharvest Quality and Shelf Life Management

Subfield: Plant Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2011982915

FWCI: 4.537

Cites: 23

Cited by: 74

Related to: 10